Gluten-Free Strawberry Pineapple Pound Cake Recipe

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This Gluten-Free Strawberry Pineapple Pound Cake is a tropical twist on a classic dessert—moist, fruity, and full of sunshine flavor in every bite! The juicy strawberries and crushed pineapple make this cake incredibly tender and naturally sweet, while the gluten-free flour blend ensures it’s safe for everyone to enjoy. Perfect for brunch, afternoon tea, or a summer dessert, this pound cake is as beautiful as it is delicious.

Ingredients:

Dry Ingredients:

  • 2 cups gluten-free all-purpose flour (with xanthan gum)

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ¼ tsp salt

Wet Ingredients:

  • 1 cup unsalted butter, softened

  • 1 ½ cups granulated sugar

  • 4 large eggs

  • 1 tsp vanilla extract

  • ½ tsp almond extract (optional)

  • 1 cup crushed pineapple (drained, juice reserved)

  • 1 cup diced fresh strawberries (pat dry with paper towel)

  • ¼ cup sour cream or plain Greek yogurt

Optional Glaze:

  • 1 cup powdered sugar

  • 1–2 tbsp reserved pineapple juice

  • Instructions:

    1. Preheat oven to 325°F (165°C). Grease and flour a loaf pan or bundt pan with gluten-free flour or use parchment paper.

    2. Mix dry ingredients in a medium bowl: gluten-free flour, baking powder, baking soda, and salt.

    3. Cream the butter and sugar together in a large bowl using a mixer on medium speed until light and fluffy (about 3–5 minutes).

    4. Add eggs one at a time, beating well after each addition. Stir in vanilla and almond extract.

    5. Mix in sour cream and crushed pineapple until fully combined.

    6. Fold in dry ingredients gradually, mixing just until combined.

    7. Gently fold in diced strawberries, being careful not to overmix to avoid bleeding color.

    8. Pour batter into prepared pan and smooth the top.

    9. Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely.

    10. Optional Glaze: Whisk powdered sugar and pineapple juice until smooth. Drizzle over cooled cake.

      Tips:

      • Be sure strawberries are not too wet—dab with paper towel to avoid excess moisture.

      • You can substitute strawberries with blueberries or mango for a twist.

      • Store cake tightly wrapped at room temperature for up to 3 days, or refrigerate for longer freshness.

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